Subscribe To

In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change.This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

Bring a large stock pot of water to a slow boil. Blanch corn in batches, boiling for 4 minutes each batch. Remove corn from boiling water and quickly cool in cold water (a sink filled with ice water works well for this step).

Once corn is completely cool, cut kernel s off with an electric knife or sharp chef’s knife. A quick way to do this is to use an angel food cake pan or bundt pan. Place ear on center and begin cutting kernels off so they fall into the pan. Run the back of the knife along the corn a second time to get the juice and small bits out of the ears. Repeat until pan is full or all ears are cut.

Place in quart freezer bags or freezer containers. When ready to eat, simply warm in the microwave or stove, then serve.

*****Growing up I always looked forward to visiting my Grandparents farm and especially looked forward to my grandma’s freezer corn. It was the highlight of every meal. Incredibly sweet year after year- we all loved it. Thanks to my grandma for teaching me how to make this corn.

My grandma recommends using young corn and freezing the corn as soon as possible after it has been picked. This is due to once the corn has been picked its sugar will turn to starch causing it to lose its sweetness. My favorite containers for freezer storage are the Rubbermaid Take-along 2.9 cup storage containers. They stack great, hold up well to repeated washings and if they break they are cheap to replace (10 for $3.97). Corn will be good for up to a year, to use, defrost in the microwave and serve.

Hi Holly. Yes, you are blanching the corn for 4 minutes before freezing. When you are ready to serve the corn, simply reheat it in the microwave or stove until warm- then serve just like frozen corn purchased at the grocery store.